Satay lovers, this one’s for you. These spicy Thai peanut butter chicken thighs are an easy, one-pan bake: chicken thighs roasted in a creamy, savory peanut satay sauce and finished with bright, crunchy toppings. With just a handful of main ingredients and about 15 minutes of prep, it’s ideal for effortless weeknight dinners or low-fuss entertaining. The oven does the work—then you get to enjoy that irresistible spicy peanut sauce.
Why you’ll love it
If you enjoy dishes with peanuts, this recipe hits the spot. It’s bold, comforting and simple to make.
- One pan: Arrange, pour, bake. It’s perfect for busy nights and easy entertaining. You can also assemble it ahead and chill until you’re ready to cook.
- Punchy umami flavours: The sauce balances peanut richness, salty soy, tangy rice vinegar and a touch of sweetness—very moreish.
- Minimal effort: Whisk or blend the sauce, pour over raw boneless skinless chicken thighs and bake.
- No pre-cooking: The thighs cook in the sauce, and fresh toppings add colour, texture and brightness at the end.
About the ingredients
Chicken thighs: Use boneless, skinless thighs. Lay them raw in the baking dish, cover with sauce and bake. Quantity varies by size—roughly 7 to 11 thighs (about 800 g / 1.75 lb).
For the spicy peanut sauce and toppings
Peanut butter: Crunchy adds texture, but smooth works fine.
Soy sauce and rice wine vinegar: Use what you have—dark or light soy works; mirin or rice wine vinegar adds a pleasant tang.
Coconut milk: A small amount (about 1/4 cup) gives gentle creaminess to the sauce.
Chicken stock + cornflour: Mix a little stock with cornflour (cornstarch) to thicken the sauce as it bakes; depth and consistency will vary with how much juice the chicken releases.
Garlic & ginger: Fresh crushed garlic and finely sliced or chopped ginger add aromatic warmth.
Fresh chilis: Red chilis bring both colour and heat. Add 2–3 to the sauce and reserve extra for sprinkling, or serve extra on the side so guests can adjust spice to taste.
Honey: A touch of sweetness balances the sauce.
Toppings: Spring onions (scallions), crushed peanuts, extra chopped chilis and lime wedges—don’t skip them; they brighten and finish the dish.
How to make it
There are two main actions before baking: make the sauce, then pour it over the arranged chicken thighs. Simple, quick and satisfying.
Step 1: Preheat the oven to 180°C (355°F).
Step 2: In a jug or medium bowl, slowly whisk or blend the soy sauce into the peanut butter until smooth. Stir in the coconut milk and the chicken stock mixed with cornflour (cornstarch).
Step 3: Stir in crushed garlic, chopped ginger, honey, rice wine vinegar and chopped chilis.
Step 4: Arrange the raw chicken thighs in a baking dish (a round 9-inch dish or a 9×12-inch rectangular dish works well). Pour the peanut sauce evenly over the chicken.
Step 5: Cover the dish with aluminium foil and bake for about 40 minutes, or until the chicken is cooked through and the sauce is bubbling and has thickened slightly.
Step 6: Ten minutes before the end of cooking, remove the foil, spoon sauce over the thighs again, and return the dish to the oven uncovered to finish.
Step 7: Remove from the oven and, just before serving, scatter over the spring onions, crushed peanuts and remaining chopped chili. Serve with lime wedges.
Pro tip: Wear kitchen gloves when handling chilis to avoid spicy residue on your skin.
How to serve
For family meals, serve the thighs and sauce over steamed rice and sprinkle individual portions with the toppings. For guests, you can scatter the toppings across the whole baking dish and bring it straight to the table for an attractive presentation.
Alternatively, transfer the chicken and sauce to a large serving dish and top there. Offer extra chopped chilis at the table for anyone who wants more heat.
Sides: jasmine rice, rice noodles or a simple green salad work well. Steamed or sautéed vegetables like broccoli are great, and naan or poppadoms are optional for mopping up the sauce.
Want more curry flavour?
For a more Thai-curry vibe, stir 1–2 teaspoons of red curry paste into the sauce. That turns the dish closer to a peanut curry—if you add curry paste, consider reducing extra fresh chilis until you know how spicy it becomes.
More things to know (FAQs)
Sauce thickness varies with how much juice the chicken releases. If you want it thicker, mix an extra tablespoon of cornflour with a little water or stock, drizzle into the sauce, stir and return to the oven for 5 minutes. If it’s unexpectedly thick, loosen it with a splash of coconut milk or water and heat briefly.
Yes—use gluten-free soy sauce and gluten-free chicken stock. The other ingredients are naturally gluten free. Serve with rice for a gluten-free meal.
You can substitute chili paste or sriracha; add cautiously and taste as you go. If you prefer mild, add only one chili to the sauce and another for garnish, and remove seeds to reduce heat. Offering extra chopped chilis at the table lets diners adjust spice.
Yes. Assemble the chicken and sauce in the dish, cover and refrigerate for up to one day. Prepare toppings separately and add after baking.
Yes. Cool completely, then freeze in airtight containers for up to 3 months (without garnishes). Thaw overnight in the fridge, cover with foil and reheat in the oven at 160°C / 325°F for about 25 minutes or until heated through. Reheating in the microwave at reduced power also works—heat in short intervals to avoid drying out.
If you love peanut butter desserts too, try pairing this with a peanut butter and banana treat for later.
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Easy Spicy Thai Peanut Butter Chicken Thighs
Equipment
- Baking dish (round 9″ or 9×12″ rectangular)
Ingredients
Chicken
- ¼ cup peanut butter
- ¼ cup soy sauce
- ¼ cup coconut milk
- ¼ cup chicken stock (mixed with cornflour)
- 2 tablespoons cornflour (cornstarch)
- 3 cloves garlic, crushed
- 1 thumb-piece ginger, peeled and finely chopped
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar (mirin or rice vinegar)
- 2 red chilis, chopped (adjust to taste)
- 1.75 lb (about 800 g) boneless skinless chicken thighs (7–11 thighs)
Toppings
- 3 spring onions, finely chopped
- 1½ oz (about 50 g) peanuts, crushed
- 1 red chili, finely chopped (or more to serve)
- lime wedges
- rice or rice noodles, and poppadoms or naan, to serve (optional)
Instructions
- Preheat the oven to 180°C / 355°F.
- Combine the soy sauce with the peanut butter until smooth, then stir in the coconut milk and the chicken stock blended with the cornflour.
- Mix in the crushed garlic, chopped ginger, honey, rice wine vinegar and chopped chilis.
- Place the chicken thighs in a baking dish and pour the sauce evenly over them.
- Cover with foil and bake for about 40 minutes, until the chicken is cooked and the sauce is bubbling. Ten minutes before the end, remove the foil, spoon sauce over the chicken and bake uncovered to finish.
- Serve the chicken and sauce over rice or noodles. Sprinkle with spring onions, crushed peanuts and remaining chili. Serve with lime wedges and optional bread or poppadoms.
Notes
Sauce thickness: If the sauce needs thickening, mix an extra tablespoon of cornflour with water or stock, stir into the baking dish and return to the oven for 5 minutes. If too thick, loosen with a splash of coconut milk or water.
Chilis: Remove seeds for less heat. Add more chilis or serve extra on the side for guests who want more spice.
Gluten free: Use gluten-free soy sauce and stock.
Variation: Stir 1–3 teaspoons of Thai red curry paste into the sauce for a curry-style version.
Make ahead: Assemble the dish, cover and refrigerate for up to one day. Add toppings after baking.
Freezing: Cool, then freeze (without garnishes) in airtight containers for up to 3 months. Thaw overnight and reheat in the oven at 160°C / 325°F for around 25 minutes, or microwave at reduced power in short intervals.